So.

What do you do when your refrigerator turns your newly purchased head of Cauliflower into a solid chunk of ice;

more suitable for bowling than eating?

Why, you make Cauliflower Curry soup.

The recipe, thrown together last minute, requires: 

1 head of Cauliflower (Frozen. Or not...)

1 Onion

3 small Carrots

2 medium cloves of Garlic

Curry, to taste

Cumin, to taste

2 cups of Chicken Broth

2 small Bay leaves

Salt and Pepper.

Cut up the Cauliflower, Onion, and Carrots. Whatever size you like. 

Mince the Garlic. 

Add the vegetable and Garlic to a pot and sauté in a bit of Olive oil. Then add the rest of the ingredients. Cook until vegetables are tender and the whole thing is fragrant. 

Remove from heat. 

Remove Bay leaves. 

Puree. 

Mix in half a can of Coconut Milk. 

Serve with Basmati rice, fresh Cilantro and drizzle of Tamari.

I ended up reading this book in an hour and a half last night.

I figured that would be the 'Parisian' thing to do.

If embracing messy hair, unbleached teeth and park bench day dreaming are also the 'Parisian' 

thing to do, I say, count me in...

Or, Vive la vie Parisienne, I guess.

Now that it is November, 

the official start of what I like to refer to as 

“list season”, 

here is my, wait for it, 

most recent list…

Things I am ready for;

Swirling, gossamer snowflakes illuminated in the golden glow of the street lamps.

Coconut milk "Egg" Nog.

Flannel sheets, flannel shirts, flannel everything.

Baths before bed, simply to warm up.

Snuggling.

The smell of woodsmoke.

Plans for Paleo pies.

Things I am not ready for;

All. The. Holiday. Commercials.

My daughter singing Carol of The Bells over and over and over.

Shoveling.

My husband gone all weekend snowboarding.

Numb toes in the car.

’Tis the season…

"There is magic in the night 

when pumpkins glow by moonlight."

Oh yeah, she LOVED the pumpkin guts...

Hello Kitty is ready to go.

So everyone takes in stray black cats on Halloween, right?

Just in time for Halloween and the start of the "Pumpkin Spice Everything" season...

...are these yummy little Pumpkin bars.

Who knew the experimental fusion of an easy Paleo shortbread crust recipe 

(See below)

with a no-bake pumpkin filling recipe

(See farther below)

could result in so much magic.

Try it for yourself if you don't believe me.

And I dare you to not eat a third of the pan in one sitting.

http://deliciouslyorganic.net/raspberry-crumble-bars-grain-free-paleo/

(Follow only the 'For the Crust' section of the recipe. After you spoon the dough mixture into the prepared pan and press it out evenly simply bake at 325 for 18 to 20 minutes or until golden brown and fragrant. Then proceed with the filling recipe below.)

1 envelope unflavored gelatin

1/4 cup cold water

3/4 cup canned pumpkin

1/3 maple syrup

1/2 tsp cinnamon

1/8 nutmeg

1/4 cup coconut milk (full fat or lite)

1 Tbsp vanilla

pinch of salt

In a small saucepan sprinkle the gelatin on top of the cold water and let soften 1 minute.

Turn the heat to medium and bring the mixture just to a simmer, stirring until the mixture had dissolved. Remove from heat.

Whisk in the remaining ingredients until combined.

Pour on top of prepared and cooled crust and chill in the fridge for 3 hours.

When on the breath of Autumn's breeze, From pastures dry and brown, Goes floating, like an idle thought, The fair, white thistle-down; O, then what joy to walk at will, Upon the golden harvest-hill!

Mary Howitt